Mushroom Parmesan Polenta
Indulge in the comforting elegance of Mushroom Parmesan Polenta, a dish that combines velvety, cheese-infused polenta with rich, earthy sautéed mushrooms. Perfectly creamy polenta, made with a blend of milk, butter, and Parmesan cheese, serves as the ultimate base for golden-brown mushrooms sautéed with garlic, fresh thyme, and a drizzle of olive oil. Ready in just 40 minutes, this recipe is ideal for a cozy weeknight dinner or an elevated vegetarian main course. Garnished with fresh parsley and an optional sprinkle of extra Parmesan, this dish is as visually stunning as it is delicious. Whether you’re a fan of hearty polenta recipes or seeking creative ways to enjoy mushrooms, this recipe offers a flavorful experience that's as satisfying as it is easy to prepare!
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Recipe Information
Ingredients
- 1 cup Polenta (coarse cornmeal)
- 3 cups Water
- 1 cup Milk
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 8 ounces Mushrooms (such as cremini or button), sliced
- 1 teaspoon Fresh thyme leaves
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh parsley, chopped
Instructions
In a medium saucepan, bring 3 cups of water, 1 cup of milk, and 1 teaspoon of salt to a gentle boil over medium-high heat.
Gradually whisk in the polenta to prevent clumping. Reduce the heat to low and cook, stirring frequently with a wooden spoon, for about 20-25 minutes, until the polenta is thick and creamy.
Stir in 2 tablespoons of butter and 1/2 cup of grated Parmesan cheese. Keep warm while preparing the mushrooms.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
Add the sliced mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until they are browned and tender.
Stir in 1 teaspoon of fresh thyme leaves and season with 1/4 teaspoon of black pepper. Cook for another minute, then remove from heat.
To serve, spoon the creamy polenta onto plates or shallow bowls. Top with the sautéed mushrooms and garnish with chopped parsley.
Optional: Sprinkle additional Parmesan cheese over the top for extra flavor.
Nutrition Facts
Calories |
1693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 3180 mg | 138% | |
| Total Carbohydrate | 211.8 g | 77% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 17.9 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 839 mg | 65% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1363 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
